Red Velvet Cheesecake Cake (Printable Version)
Festive red velvet layers combine with creamy cheesecake and smooth cream cheese frosting for an indulgent treat.
# What You'll Need:
→ Cheesecake Layer
01 -
12 ounces cream cheese, room temperature
02 -
1/4 cup white granulated sugar
03 -
1 tablespoon all-purpose flour
04 -
1 teaspoon pure vanilla extract
05 -
1 large egg, room temperature
→ Red Velvet Cake
06 -
3 cups all-purpose flour
07 -
1/4 cup unsweetened cocoa powder (Dutch process)
08 -
2 teaspoons baking powder
09 -
1 teaspoon baking soda
10 -
1 teaspoon salt
11 -
1 cup canola or vegetable oil
12 -
1 1/2 cups white granulated sugar
13 -
1 teaspoon white vinegar
14 -
3 large eggs, room temperature
15 -
3/4 cup sour cream or Greek yogurt, room temperature
16 -
1 cup buttermilk, room temperature
17 -
1 teaspoon red gel food coloring
→ Cream Cheese Frosting
18 -
4 ounces cream cheese, room temperature
19 -
1 cup unsalted butter, room temperature
20 -
3 cups powdered sugar, sifted
21 -
1 teaspoon pure vanilla extract
# Step-by-Step Guide:
01 -
Beat cream cheese and sugar on high speed for 1 minute until smooth using a hand mixer. Add flour and vanilla extract, mix on medium speed until incorporated. Add egg and blend on low speed until just combined. Set aside.
02 -
Preheat oven to 350°F. Spray a 9x9 inch baking pan with baking spray, line the bottom with parchment paper, and spray again for easy removal.
03 -
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl until well combined. Set aside.
04 -
In a large bowl, whisk oil, sugar, white vinegar, sour cream or Greek yogurt, eggs, buttermilk, and red gel food coloring until smooth and homogeneous.
05 -
Gently fold dry ingredients into the wet mixture using a rubber spatula until just combined, avoiding overmixing.
06 -
Spread half of the red velvet batter evenly into the prepared pan. Spoon the cheesecake batter over it and smooth with an offset spatula. Top with the remaining red velvet batter and spread evenly.
07 -
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
08 -
Allow the cake to sit in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
09 -
Beat butter on high speed for 2 minutes until fluffy. Add cream cheese and continue beating for 1 minute. Scrape bowl sides as needed.
10 -
Gradually add sifted powdered sugar on medium speed until combined. Add vanilla extract and beat on high speed until smooth and creamy.
11 -
Spread frosting evenly over the cooled cake. Top with Christmas sprinkles for a festive finish.
# Additional Notes:
01 -
Ensure all dairy ingredients are at room temperature for optimal texture.